| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Butter |
| 1 | c | Water |
| 4 | tb | Cocoa (Heaping) |
| 2 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | c | Flour |
| 1/2 | c | Sour cream |
| 1 | ts | Soda |
| 2 | Eggs | |
| 1/4 | c | Butter |
| 6 | tb | Milk |
| 4 | tb | Cocoa |
| 1 | ts | Vanilla |
| 1 | lb | Powdered sugar |
| 1 | c | Nuts (pecans or walnuts; as preferred) |
INSTRUCTIONS
BROWNIE FROSTING combine butter, water and cocoat in 2-quart pan, heating to boiling, stirring occasionally. Remove from heat, add in this order: Sugar, salt and flour, mix well. Add sour cream, soda and eggs, mix well. Pour into greased 15 x 11 x 1-1/2" pan (often referred to as a jelly roll pan). Bake for 22 minutes at 375F. Do not overbake, should be chewy! Meanwhile, prepare frosting. Remove cake from oven, spread frosting on cake while hot. Will serve a bunch of us! Brownie Frosting: Combine butter, milk and cocoa in pan, heat to boiling, stirring often until mixture bubbles. It will be thick. Beat in sugar, vanilla and nuts, spread on hot cake. Posted to Bakery-Shoppe Digest V1 #198 by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Aug 21, 1997
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